We’re back in our kitchen in the comfort of our own home. We’re enjoying Vietnamese Fresh Spring Rolls, and it’s a pleasure to cook food that’s not meant to be used for a shoot. We’ve had an amazing four weeks of back-to-back shootings and working alongside some of the most innovative and creative people in advertising. It’s pleasant to relax and cook for a meal instead of cooking for the camera. Plus, we don’t have to deal with an entire kitchen sink stuffed with dirty dishes! We do this by working on shoots and tending to massive piles of dishes.

EASY AND FRESH VIETNAMESE SPRING ROLLS RECIPE

The first thing we didn’t get to eat at home was fresh Vietnamese spring rolls. We aren’t able to resist these freshly made Vietnamese spring rolls. The timing could not be more perfect and inspiring as we haven’t had spring rolls made of shrimp and Pork in a long time. It’s one of the beautiful meals and lunches that are simple to prepare, will provide a family with enough food, and is nutritious and delicious. When the weather starts to warm up, we tend to wander away from a heavy meal as our bodies call out to rest.

VIDEO: BASICS ON HOW TO ROLL FRESH SPRING ROLLS

Many cooks find it challenging to work with wrappers for spring rolls. However, once you learn how to use wrappers, preparing these Vietnamese fresh Spring Rolls is much simpler than you thought. The trick is to ensure you don’t soak too much in the wrappers and have all the ingredients prepped and ready to use. A well-organized kitchen is crucial, and when you have all the ingredients and fillings prepared to roll and eat, the spring rolls can be a lot of fun and enjoyable. We’ve created a video tutorial on how to make our spring move. We hope it will be helpful to you as you dive into this recipe.

FAVORITE SPRING ROLL INGREDIENTS AND TOOLS

It’s not always easy to find quality spring roll ingredients and the right tools. Here are some of our most popular:

Three ladies Rice paper wrappers These wrappers are excellent. They are easy to work with. It is consistently among the top wrappers we’ve come across.

Rice Paper Water Bowl The ideal bowl to dip rice paper on the table. These bowls have revolutionized our lives for our spring roll party. It is easy for everyone to fall and take up less space on the table.

OXO Julienne Tool – This tool makes julienning carrots and other ingredients easy.

Flying Lion Fish Sauce has been our go-to fish sauce for many years. Great stuff! We’ll make our sauces for dipping and marinades.

Red Boat Fish Sauce is 100% natural, Extra pure Vietnamese fishing sauce. A solid craft fish sauce producer.

Koon Chun Hoisin Sauce – Our house favorite hoisin sauce. Fantastic flavor. We use it as dip sauces on spring rolls.

To enjoy the Vietnamese fresh Spring Rolls, start your registration by rolling first.

Then place the sliced shrimp on top, cut side down.

The registration is now finished! For registrations that are open-ended, cut the wrapper into half, then let the lettuce peek out at the ends

PORK AND SHRIMP SPRING ROLLS

yield: 12 Servings prep time: 15 MINScook time: 30 minutes total time: 45 minutes You can create these rolls with whatever you’d like. Add your favorite ingredients and create your own! Learn more about how to roll fresh spring rolls. Also, check out our assortment of spring roll recipes, too.

FOR THE PORK AND SHRIMP SPRING ROLLS

1/2 lb. (227 grams) medium shrimp, peeled and deveined.

One tablespoon (15 milliliters) of vegetable oil.

1/2 lb. (227 grams) boneless pork shoulder or pork loin.

Eight oz. (227 grams) package of dried rice vermicelli noodles or “rice sticks,” cooked according to the directions on the packaging.

One small (1 tiny) head of lettuce.

1. Medium (1 medium) cucumber, cut into thin strips.

fresh herbs: mint, Asian basil, Vietnamese coriander, Vietnamese perilla, or cilantro.

12-inch (12 8 inches) rice paper wrappers or rice paper wrappers for spring rolls.

FOR HOISIN PEANUT DIP:

1/4 cup (70 grams) hoisin ( If the hoisin dip seems too thick, you can make use of water to thin the dip).

Two tablespoons (30 milliliters) of peanut butter, almond butter, and cashew butter.

One teaspoon (5 milliliters) of rice vinegar.

1/2 teaspoon (2.5 milliliters) of sesame oil.

One teaspoon (5 milliliters) of chili garlic sauce is Optional.

FOR THE ROLLS

Cook the rice vermicelli noodles according to the specifications on the package. Remove and set aside.

Prepare the Pork. Cook the Pork using any method you like: grill or baking, pan sear, and so on… Our family likes using grilled pork steaks. However, generally, it’s cooked. Boiling: Bring an adequate pot of water to boil, then add the Pork. Boil the Pork over medium heat for approximately 15-25 hours or till the meat is tender. Remove the Pork from the water, allow it to cool, then slice it into thin pieces.

Cook the Shrimp: Cook in any way you like. Grill, pan sear, pan sear, broil, boil, etc… The way we prefer is pan sear. To Pan Sear: In a medium-sized pan, add vegetable oil. Place shrimp in a pan and cook each side until the shrimp turns soft and pink. Cook until. Remove the shrimp from the heat, let them cool, then cut each shrimp lengthwise in half.

Put all your food ingredients into plates, including noodles, Pork, shrimp, cucumber, lettuce, herbs, and rice wrappers.

We invite you to check out our page for a photo video tutorial on how to roll spring rolls, and the pictures in our blog post to learn how to move the shrimp slices visible from the exterior.

Pour warm water into a bowl of a large size. Then, quickly dip each rice paper wrapper into hot water for a couple of seconds before placing it on a rolling surface, like a cutting board or plate (they are somewhat stiff).

Place your lettuce on the wrapper for your spring roll. Then, add the strips of lettuce, cucumbers, herbs noodles, Pork, and noodles.

Roll the spring roll until you are left with about 1/3 rice paper remaining, then lay three pieces of shrimp, cut side up, in rows, and register. After you’ve finished rolling, the shrimp will be laid in the middle of the roll. Take a bite of the peanut hoisin dip.

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